Try the double fry method i suggested. I use it for wings. I deep fry my wings for a total of 13 min but i fry for 7 minutes, then flash freeze then later in the day, or even weeks, i remove from freezer and deep fry for another 6 or 7 minutes. Still golden brown and crispy even drenched in buffalo sauce.
I forgot to mention,and i am not sure how much this affects texture, but i use potato flour. Not starch. I also do not use any liquids. I use a salt rub to draw out moisture and suck in the salt. This makes the exterior wet and sticky to adhere the potato flour. I do not season the potato flour since the wings are already seasoned. This could be why i have such good crispy results.
